Ingredients:


Marinate for 30 minutes:
2 tsp of ginger/garlic paste
1 tsp of red chili powder
Salt and black pepper

Seasoned flour (with some salt and pepper)
1 egg beaten
1 cup of dessicated coconut
Canola oil to deep fry as needed
Directions:



Deep fry in oil that is heated to 350 degrees in small batches until golden brown. Allow to drain on a paper towel. Then sprinkle a few grains of salt on each shrimp while hot. Serve hot or at room temperature with dipping sauce. Enjoy.

Mango Tango Sauce
Ingredients:

1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste
Notes regarding the Mango:
You can take the flesh of a fresh mango and put into a food processor to blend it into a puree or used a can of pureed mango pulp available in most Indian Stores.
Notes regarding the chili: You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like. If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile. I used 2 Thai bird chiles.
Directions:

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This recipe and your pictures are Ah-mazing! You've done an excellent job with this party. Even though I don't eat shrimp, I've always thought shrimp and coconut are a match made in culinary heaven.
ReplyDeleteAH MA GAWD! I love shrimp, I love coconut, I love Mango, I love to deep fry things. This is my favourite thing ever and you are now my favourite person. DELICIOUS!
ReplyDeleteYummy this looks :)
ReplyDeleteWho could resist those shrimp? They look delicious!
ReplyDeleteI love coconut shrimp (unfortunately no one else in my house does, but I guess that means more for me!) BTW, I think I have that same plate. It photographs well, doesn't it!
ReplyDeleteYummy recipe..bookmarked
ReplyDeleteAarthi
http://www.yummytummyaarthi.com/
Coconut Shrimp is my daughters favorite. I have to make ours different because of the gluten but if she saw your post right now she would freak out. Lovely presentation too!
ReplyDeleteYummy, yummy, yummy! I try to stay away from fried food but coconut shrimp is something I cannot stay away from. A mango sauce would be new for me but this combo looks delicious.
ReplyDeleteLove coconut shrimp ramona! and this mango sauce looks to be the perfect compliment!
ReplyDeleteCoconut shrimp! yum! looks delicious!
ReplyDeletewow,two of my favorite together,shrimp and mango,I will non stop eat those shrimp dipping to the mango sauce,YUmmY :)
ReplyDeleteRidwan
This looks wonderful and the sauce sounds amazing!! Soooo trying this.
ReplyDeleteOh, man, these look irresistible!!! And the mango sauce is the perfect match! I'll take a plate piled high with these beauties!!! Loving all these recipes from your 24x24!
ReplyDeleteThese look awesome! Coconut shrimp are my Dad's favorite! Going to have to see about making these next time he comes to visit!
ReplyDeleteYour shrimp look absolutely amazing! And this sauce sounds incredible, I love when you get one of those - I'd like to spoon this whole bowl in my mouth - sauces. Yum and yum!
ReplyDeleteOh Ramona, you've done it again! I love coconut shrimp, but this sauce sounds even more fabulous!
ReplyDeleteRamona....I love when you make shrimp dishes! They are ALWAYS so fantastic! And I have always wanted to try coconut shrimp. And the mango tango sauce....I can see that with so many other things as well! Sounds like you had a fun party! : )
ReplyDeleteI love everything about this! Your shrimp is perfectly crispy and I love the mango tango dipping sauce! Really want to try this one!
ReplyDeleteOh I recommend some finely chopped coriander and green chillies to the marinade. Consider this bookmarked.
ReplyDeletelooks awesome...love your table set up...totally a tropical heaven!
ReplyDeleteI've just had lunch and now find myself with a watering mouth looking at your shrimp. They sound so delicious and the sauce too. I have to check out the rest of your dishes for the party, sounds like my kind of theme.
ReplyDelete(P.S. To vote you have to look at the bottom of the list of nominees and find where it says sign in or sign up to vote. Thank you so much Ramona, you are such a sweetie :) )
Your shrimp look so crunchy. They must be great with your mango sauce. Thanks for sharing your recipes.
ReplyDeleteCoconut shrimp always seemed so intimidating to me oddly. But, these look easy to make and delicious!
ReplyDeleteWe recently did coconut shrimp for a party of 100 at work - we couldn't keep up with the orders!
ReplyDeleteFried shrimp is a favorite of mine. This looks so good. I could eat about a 100 at once I swear.
ReplyDeleteTeehee I like how you call them "the natives" ;) And I love this coconut shrimp! It's always one of my favorites in the summer, and that sauce looks to die for!
ReplyDeleteThis shrimp looks so tropical, with its sauce and coconut, delicious recipe :D
ReplyDeleteCheers
Choc Chip Uru
I was going to make this for dinner and hit a snag on understanding the ingredients; is the chili powder like the red hot powder we get in Asian stores (like the super hot Korean chili powder? that is incendiary) and the ginger garlic paste; is that minced garlic and ginger, half and half, mashed together?
ReplyDeleteThis looks wonderful and I intend to make it but I need some clarification on the ingredients so I can do it right; what is the garlic-ginger paste; half and half of each and mashed together? And is the red chili powder the same as what we get at the Asian store, I have some from the Korean market that is probably 5 times hotter than cayenne so I need to be sure what is best. Thank you!
ReplyDeleteHi Bobbisox :) Yes, the chili powder is the kind you get at the Indian store... or cayenne. Actually you can use any spice level you like... so if the Korean one works for you... go for it. :) Yes again to the ginger garlic paste. I posted a recipe for it a while back on my blog... but it's simply equal parts ginger and garlic blended into a paste with a little canola oil or vegetable oil. Hope you enjoy the recipe! ~ Ramona
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